Buffalo Chicken Double Baked Potatoes
A hearty and satisfying microwave-baked potato stuffed with a spice-rubbed, pan-seared Buffalo chicken, mozzarella, Greek yogurt, and hot sauce filling, broiled until bubbly and finished with a cooling dollop of Greek yogurt on top.
Prep time
15 min
Cook time
15 min
Total time
30 min
serving
Ingredients
Potato
- medium russet potatoes
- shredded mozzarella cheese
- plain Greek yogurt (80g)
Buffalo Chicken
- boneless, skinless chicken breast, diced
- smoked paprika (1g)
- garlic powder (1.5g)
- onion powder (0.75g)
- red pepper flakes (0.5g)
- black pepper
- salt (.75g)
- Oil, for searing
For Serving
- hot sauce, or to taste (15g)
- plain Greek yogurt (60g)
- green onion, thinly sliced (15g)
Instructions
- 1
Pierce potato several times with a fork. Microwave on high for 8-10 minutes, turning halfway, until tender when pierced.
- 2
Toss diced chicken with spices. Pan-sear in a lightly oiled skillet over medium-high heat, stirring occasionally, until cooked through, about 8-10 minutes.
- 3
Once the potato has cooled enough to handle, cut it in half lengthwise.
- 4
Carefully scoop the potato filling out of the potato halves and place it in a bowl.
- 5
Add the seared chicken, shredded mozzarella cheese, Greek yogurt to the bowl with the potato filling. Mix all ingredients together until well combined.
- 6
Place the mixture evenly back into the potato halves. Top with extra mozzarella cheese if desired.
- 7
Broil the stuffed potato halves for 3-5 minutes, watching closely, until the cheese is melted and bubbly and lightly charred at the edges.
- 8
Serve hot, topped with a dollop of Greek yogurt, drizzled with hot sauce, and scattered with sliced green onion.
Notes
I used Valentinas instead of Frank's because it tastes better. YMMV.
Nutrition
per 575 g servingCalories
551 kcal
Protein
66 g
Carbs
43 g
Fat
14 g
Fiber
4 g
Sodium
1035 mg